Curried Pumpkin SoupUser Submitted Recipe
4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2-4 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch ground cayenne pepper
3 (15 oz) cans 100 percent pumpkin
5 cups of vegetable broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
1. Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds and/or a dollop of sour cream if on the spicy side.